The Chinese have a whole range of sweet soups. Known as tong sui in Cantonese, these soups are usually served at the end of a meal. They are light and refreshing making them wonderful low fat summer desserts. Most are served warm but some are delicious chilled.
Mung beans, also known as green beans are small cylindrical beans with a bright green color. They can be used whole, split, or hulled. Whole beans are usually boiled. They are also germinated to produce bean sprouts. Split and hulled mung beans are light yellow in color and often made into a paste for pancakes or filling. Mung bean starch is extracted to make transparent cellophane noodles, also known as bean threads or glass noodles.
Sweet mung bean soup is considered cooling and is very easy to prepare. They cook a little faster than red or adzuki beans. The addition of pandan leaves, sago, and coconut milk is a Southeast Asian enhancement to the Chinese original. Please also check out my Sweet Red Bean Soup recipe.
- 1 cup (220g) mung beans, rinsed and soaked for at least 2 hours, drained
- ¾ cup (135g) brown sugar**
- 6 cups (1.5liters) water
- 2 pandan leaves, rinsed and knotted
- ½ cup (40g) sago or tapioca pearls, soaked for 10 minutes, rinsed and drained
- 1 cup (240ml) coconut milk
In a large pot, combine mung beans, brown sugar, water, and pandan leaves. Bring to a boil, recude heat and allow to simmer for 30 minutes or until mung bean splits open. Add sago pearls and coconut milk. Simmer for another 8 minutes or until sago pearls turn translucent. Add a little water if soup gets too thick.
Serve warm or chilled.
**Please adjust sweetness according to taste.
I like it warm but it is also delicious chilled.
Enjoy…..and have a wonderful day! 8)